Introduction The liver is an important organ for storing nutrients and detoxifying in animals. It contains rich nutrients, has nutritional and health functions, and is one of the most ideal blood tonics.
Nutritional value of pork liver Pork liver has the effects of nourishing the liver, improving eyesight and nourishing blood. The nutritional value of pork liver is that it is rich in vitamin A, iron, and phosphorus. The methods of cooking pork liver include pork liver soup, fried pork liver, pork liver and spinach porridge, pork liver and egg yolk porridge, pork liver porridge, pork liver peanut porridge, pork liver and red dates porridge, fried pork liver with onions, fried pork liver with pickled peppers, stir-fried pork liver, spicy pork liver, pork liver and mung bean porridge, fried pork liver with spinach, and pork liver and egg soup. The efficacy and function of pig liver It nourishes the liver, improves eyesight, and nourishes blood. It is used for symptoms such as blood deficiency, chlorosis, night blindness, red eyes, edema, and beriberi.
Pork liver is an ideal blood tonic. It has the effects of nourishing the liver, improving eyesight and nourishing blood. Pork liver is used to treat symptoms such as blood deficiency and chlorosis, night blindness, red eyes, edema, and athlete's foot. Pork liver is suitable for people with weak qi and blood, sallow complexion, and iron deficiency anemia. It is suitable for people with blurred vision, night blindness, dry eye, keratomalacia after measles, internal and external cataracts and other eye diseases caused by insufficient liver blood. It is suitable for cancer patients and after radiotherapy and chemotherapy. However, because the cholesterol content in the liver is high, people with hypertension and coronary heart disease should not eat pork liver, and pork liver that is diseased and discolored or has nodules should not be eaten.
Pork liver is rich in vitamin A. Eating pork liver regularly can gradually eliminate eye diseases. Pork liver is rich in iron and phosphorus, which are indispensable raw materials for hematopoiesis. Pork liver is rich in protein, lecithin and trace elements, which are beneficial to children's intellectual and physical development. Pork liver has a variety of anti-cancer substances, such as vitamin C, selenium, etc., and the liver also has a strong anti-cancer ability and contains special substances that resist fatigue. Side effects and contraindications of eating pig liver People with high blood pressure and coronary heart disease should avoid eating liver that has changed color or has nodules due to the high cholesterol content in the liver. According to previous experience, pig liver should not be eaten with pheasant meat, sparrow meat and fish.
Pork liver contains a variety of nutrients, including vitamin A and trace elements iron, zinc and copper. It is tender and delicious, but the pork liver must be detoxified before eating.
The pig liver is the largest detoxification organ in the pig body. Various toxic metabolites and certain toxic substances mixed in the food, such as pesticides, will gather in the liver and be detoxified and excreted by it, or transported to the kidneys after chemical processing and excreted in the urine. The liver can also cause inflammation and even liver cancer. In addition, there may be diseases such as liver parasites.
If the liver cannot completely eliminate various toxic substances or its detoxification function decreases, the toxic substances will remain in the blood in the liver, which may induce cancer, leukemia and other diseases.
Since the toxic blood in the pig liver is dispersed and stored in tens of thousands of liver sinusoids, you should rinse the pig liver under the tap after buying it, and then soak it in a basin for 1 to 2 hours to remove the residual blood. Make sure the water completely immerses the pig liver. If the pig liver is in a hurry to cook, you can cut it into 4 to 6 pieces according to its size, gently wash it in a basin, and then put it in a net basket and rinse it under tap water.
In addition, do not try to make the pork liver tender when stir-frying, otherwise, it will neither effectively remove toxins nor kill bacteria and parasite eggs.
Other taboos
1. Patients with hypertension and coronary heart disease should eat less pork liver. Pork liver contains high cholesterol. If you eat too much at one time, you will ingest more cholesterol, which will lead to arteriosclerosis and aggravate cardiovascular disease. Therefore, patients with hypertension and coronary heart disease should eat less pork liver. [1]
2. It is not suitable to eat with vitamin C. Vitamin C is easily oxidized and destroyed, especially when it encounters certain trace elements. The copper content in pig liver is high, which can combine with vitamin C and make vitamin C lose its original function. Therefore, you cannot take vitamin C while eating pig liver.
3. Do not take enzyme preparations when eating pig liver. Common enzyme preparations include pepsin, pancreatic enzyme, amylase, multi-enzyme tablets, etc. The copper in pig liver can form precipitates with the acidic genes of enzyme proteins and amino acid molecules, affecting the efficacy of the medicine. How to make delicious pork liver Pork liver method:
Pork liver soup <br /> Ingredients: 300g pork liver, 150g shredded ginger, 4 cups water, 1 tsp salt, 2 tbsp cornstarch, 2 tsp salt, 1/2 tbsp sugar, 1/4 tsp sesame oil, 1 tbsp rice wine. Method:
1. Wash the pork liver, drain and cut into 0.5 cm slices. Wash and cut the young ginger into shreds for later use.
2. Add 1 teaspoon of salt to the pork liver slices and mix lightly. Soak in water for 30 minutes, then wash and drain for later use.
3. Bring a pot of water to a boil, dip the pork liver slices in cornstarch and blanch them, then remove and set aside;
4. Bring 4 cups of water to a boil, add shredded ginger, 2 teaspoons of salt, and 1/2 teaspoon of sugar;
5. Add the pork liver slices and cook for 1 minute, then turn off the heat immediately;
6. Drizzle with sesame oil and rice wine before serving.
Fried pork liver <br /> Ingredients: 500g fresh pork liver, 50g scallion segments, 100g cooked wild rice stem slices, 2 tablespoons soy sauce, 1 tablespoon sugar, 2 teaspoons vinegar, Shaoxing wine, refined salt, MSG, sesame oil, and water starch in appropriate amounts.
practice:
1. Sprinkle some dry flour on the liver, rub it and wash it, shave off the white tendons, wash it with warm water, cut it into slices, mix it with water starch and refined salt for later use, and cut the green onions into oblique slices for later use;
2. Heat about 500g of oil in a wok until it is 60% hot, add the pork liver, stir it with a spoon, and pour it into a colander to drain the oil when it changes color;
3. Leave a little oil in the original pot and put it back on the heat. Add the scallion slices and wild rice stem slices and stir-fry. Add Shaoxing wine, soy sauce, MSG, sugar, and water starch to thicken. Add the pork liver, drizzle with sesame oil and vinegar, stir well and serve.
Spicy Pork Liver <br /> Ingredients: 200g pork liver, 75g fried peanuts, 75g mixed oil, 10 peppercorns, 8g dried chili peppers, 3g salt, 13g cooking wine, 3g MSG, 20g each of soy sauce and wet starch, 8g each of onion, ginger, garlic, and sugar, some soup, and a little vinegar.
practice:
1. Slice the liver, green onion, and ginger, cut the dried chili into sections, and cut the green onion into sections. Mix the liver with salt and cooking wine, slurry it with wet starch, and then add some oil;
2. Use cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce, MSG and soup to make juice;
3. Heat the wok and add oil. When the oil is hot, add chili peppers and Sichuan peppercorns first and fry until black and purple. Then add the pork liver slices. When the liver is cooked, quickly pour the juice into the wok. Stir-fry slightly after the juice boils, add a little vinegar, and add fried peanuts.
Fried Pork Liver <br /> Ingredients: 300g pork liver, 50g green onion, a little ginger, 4-5 cloves of garlic, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 2 teaspoons 10g cornstarch, 5 garlic sprouts, half a carrot, 1 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon pepper powder.
practice:
1. Wash and drain the liver, cut off the fat glands and other debris with a knife, and slice the liver into 2-3 mm thick slices. Mix soy sauce, cooking wine and cornstarch and marinate for 15 minutes;
2. Wash the green onion and ginger and cut them into oblique slices, cut the garlic into small slices, wash the garlic sprouts and cut them into 4 cm long segments, wash the carrots and cut them into diamond-shaped slices;
3. Pour oil into a wok, add onion and ginger when it is 70% hot, add garlic sprouts and carrots, and set aside after they are cooked;
4. Pour a little more oil into the wok and keep the heat on high. When the oil is 80% hot, add the garlic slices and sauté until fragrant. Slide in the pork liver and use chopsticks to spread out the liver. Stir-fry for about 2 minutes. Pour the fried garlic sprouts and carrots into the wok, add salt, sugar, and a little pepper powder and stir-fry for one minute.
Pork liver and spinach porridge <br /> Ingredients: 100g glutinous rice, 120g spinach, 80g pork liver, 3g salt, 5g ginger, 5g green onion.
practice:
1. Wash the japonica rice, soak it for half an hour, then drain it;
2. Wash the liver repeatedly and cut into thin slices;
3. Wash the spinach, remove the roots and cut into sections; cut the ginger and green onion into shreds;
4. Pour about 1200 ml of cold water into the pot, add the japonica rice, and boil over high heat;
5. Then use low heat to cook into porridge.
Pork liver and egg yolk porridge <br /> Ingredients: 100g eggs, 25g rice, 100g pork liver, 2g cooking wine, 2g salt.
practice:
1. Chop the liver into puree, add a small amount of cooking wine and salt and marinate for 10 minutes;
2. Wash a little rice, put it into a pot, add water and cook it into porridge for later use;
3. After the eggs are cooked, remove the whites and mash the yolks. Add the liver paste to the cooked rice porridge.
4. Season and cook over low heat for about 15 minutes.
Stir-fried pork liver with pickled peppers <br /> Ingredients: 200g pork liver, 50g green pepper, 50g green onion, appropriate amount of bean paste, appropriate amount of pickled ginger, appropriate amount of pickled pepper, appropriate amount of old ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of chicken essence, appropriate amount of white pepper powder, appropriate amount of vegetable oil.
practice:
1. Wash the liver, slice it, add bean paste, chicken essence, white pepper powder, cooking wine and starch to marinate for 10 minutes;
2. Chop ginger and garlic into small pieces, remove the stems of green peppers, wash and cut into pieces, wash and cut green onions into sections;
3. Heat oil in a wok, add pickled pepper, pickled ginger, old ginger and garlic and fry until fragrant;
4. Add pork liver, stir-fry quickly and remove from heat;
5. Add green pepper and onion to the remaining oil; add pork liver after stir-frying for a few times, stir-fry quickly and turn off the heat.
Fried pork liver with onion <br /> Ingredients: 300g pork liver, 200g yellow onion, 10g green onion, 5g ginger, 25g vegetable oil, 10g corn starch, 15g soy sauce, 2g pepper, 2g sugar, 15g cooking wine, 2g MSG, 2g sesame oil.
practice:
1. Soak the liver in salt water for ten minutes, rinse it under the tap, and soak it for half an hour to remove blood stains;
2. Cut into thin slices and boil in boiling water with ginger and cooking wine for one minute, remove and wash clean;
3. Chop the onion and green pepper evenly, cut the carrot into oblique diamond shapes, and tear the fungus into small pieces;
4. Mix one teaspoon of salt, half a teaspoon of sugar, one tablespoon of soy sauce, one teaspoon of five-spice powder, and half a tablespoon of cooking oil and marinate the liver for ten minutes;
5. Add one tablespoon of cooking oil, minced ginger, garlic, carrots, red pepper, and pork liver, stir-fry over high heat for one minute and serve;
6. Use 1 tablespoon of oil to fry onion, green pepper and black fungus, add 1 teaspoon of salt and 1 teaspoon of chicken stock;
7. When the onion changes color, pour in the pork liver and stir-fry evenly;
8. Simmer for a while to allow the marinated liver sauce to be absorbed by the onion and fungus;
9. Do not serve the pork liver, just fry it with the onions.
Pork liver and red dates porridge <br /> Effects: replenishes qi and blood, strengthens spleen and bones; suitable for iron deficiency anemia, thrombocytopenia and other symptoms.
Ingredients: 100 grams of purple glutinous rice, 50 grams of pork liver, 50 grams of dried dates, and 30 grams of white sugar.
practice:
1. Wash and chop the liver;
2. Add appropriate amount of soybean oil into the pot and stir-fry the pork liver;
3. Wash the red glutinous rice and cook it with red dates until the porridge is thick;
4. Add the stir-fried pork liver and boil for another 10 minutes;
5. Add sugar to taste.
Pork liver porridge <br /> Ingredients: 100g rice, 50g pork liver, 600g water, 300g peanut oil (about 30g consumed), 5g salt, 1.5g MSG, 10g each of cooking wine, starch, chopped green onion, 4g minced ginger.
practice:
1. Wash the rice; wash the pork liver, cut it into thin slices, put it into a bowl, add starch, chopped green onion, minced ginger, cooking wine and a little salt, mix well and marinate;
2. Heat the oil in the pan until it is 50% to 60% hot, add the pork liver slices, cut them with chopsticks, and cook for about 1 minute until the liver is half cooked, then remove and drain the oil;
3. Put water in the pot and bring it to a boil, pour in the rice, then simmer on low heat for about 30 minutes. When the rice has expanded, add the pork liver slices, continue to simmer on low heat for 10-20 minutes, then add MSG and salt.
Pork liver and mung bean porridge <br /> Ingredients: 100g glutinous rice, 100g pork liver, 15g rice wine, 5g mung bean. Method:
1. Rinse the liver, slice it, and marinate it with rice wine for later use;
2. Wash the mung beans and soak them in clean water for 1 to 2 hours;
3. Wash the old japonica rice, put it into a pot, add 6 cups of water and soaked mung beans, boil it over high heat, then simmer over low heat;
4. When the porridge is almost done, add the pork liver and cook until done.
Fried pork liver with spinach <br /> Ingredients: 300g pork liver, 300g spinach, 2 scallions, 3 slices ginger, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon starch, 1/2 teaspoon salt, 1 teaspoon sugar.
practice:
1. Peel the ginger, wash the green onions and mince them; soak the pork liver in water for 30 minutes, remove and slice it, then add seasoning and marinate for 5 minutes; wash the spinach and cut into sections for later use;
2. Heat 2 tablespoons of oil, add the pork liver and fry over high heat until the liver changes color, then serve;
3. Heat the oil in a pan, add the spinach and stir-fry briefly, then add the pork liver and seasonings and stir well.
Pork liver and egg soup <br /> Ingredients: pork liver, eggs, starch, shallots, soy sauce, salt, cooking oil, aged wine, MSG.
practice:
1. Slice the pork liver, put it in a bowl, add soy sauce and starch, mix well with chopsticks and marinate for about 10 minutes;
2. Add salt, cooking oil, and appropriate amount of boiling water, cover the lid and put it in the microwave on high heat for 3 minutes;
3. Take a small bowl and crack the eggs into it, add the old wine, beat the eggs with chopsticks, pour them into the bowl of pork liver in a circle, cover the lid and put it in the microwave on high heat for 1 minute;
4. Add a little MSG and finely chopped green onions and stir gently with a spoon and it's done.
Pork liver and peanut porridge <br /> Ingredients: 200g rice, 100g fresh pork liver, 50g peanut kernels, appropriate amounts of carrots, tomatoes, and spinach, appropriate amounts of salt, sesame oil, and chicken broth.
practice:
1. Wash and chop fresh pork liver, carrots and tomatoes respectively, blanch the spinach and chop;
2. Wash the rice and peanuts, put them into the rice cooker and cook them into porridge;
3. Put the chopped pork liver and carrot into the pot, add chicken soup and cook until done. Then put them into the cooked peanut porridge together with chopped tomatoes and spinach. Cook until the porridge is thick. Add salt and sesame oil to taste. Medicinal value of pig liver "Sui Xi Ju Diet" states: "Pork liver improves eyesight and cures various blood diseases. It is contraindicated for other diseases and should not be eaten by normal people." "Dietary Notes" states: "Do not eat pheasant meat, sparrow meat or fish sashimi together, as it will cause carbuncle." |
